Omelet with Cheese and Topping
Cooking Time30 m
Ingredients11
DifficultyMedium
Small omelets with a fresh cream file dip and crispy vegetables at the top become a simple right that feels as pleasant for lunch as on the buffet. You can fry them directly as small omelets in a plate layer, or make a larger one in the pan and cut it into pieces. Whatever the variant, it is a quick way to get something good on the table without hassle.
Ingredients
2 servings
- Step: 14 pc eggs
- Step: 23 msk water
- Step: 31 krm salt
- Step: 41 krm black pepper
- Step: 51/2 dl rided cheese
- Step: 61 dl crème fraiche or cream file
- Step: 72 msk caviar, stone bitsromium or dill
- Step: 8salt
- Step: 9pepper
- Step: 10salmon (graved, rhymed or smoked)
- Step: 11vegetables (such as raids, spinach, avocado or cucucumber)
Instructions
- Step: 1Display together eggs, water, salt, pepper and ripped cheese.
- Step: 2Heat up a pan or plate and let the butter freshen so it gets some color.
- Step: 3Put the omelet. Pipe with a wood fork, so that loose smear can run down to the bottom. The omelette is ready when it has a creamy surface and has dropped in the edges.
- Step: 4Dipp: Mix crème fraiche or cream file with caviar, stone bitsrom or hacked dill and flavors with salt and pepper.
- Step: 5Servation proposal: Top the omelet with dip, salmon, shrimp and vegetables.
Näring
| Calories | 415kcal |
|---|---|
| Carbohydrates | 3g |
| Fat | 37g |
| Protein | 19g |
| Serving Size | 2serving |
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